Yucatan Pickled Red Onions

Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiches, tacos, omelets, salads and even as a garnish for Indian dishes.

1 large red onion, sliced about 1/8-inch thickness (you should have at least two cups)

1 1/2 tsp. kosher salt, divided

1/2 - 1 tsp. cracked peppercorns

1 tsp. cumin seeds

1 tsp. dried oregano

4 cloves garlic, peeled and thinly sliced

2/3 c. cider vinegar

6 T. sugar

Put the sliced onion in a saucepan, add a teaspoon of the salt and water to cover. Bring to a boil and boil for a minute, then drain.

Return the onion to the pan. Add the remaining ingredients (including the additional salt). Add just enough water to barely cover the onions and bring to a boil over medium heat. Boil for three minutes. Remove from the heat and let stand several hours before serving. Keeps indefinitely, refrigerated in a non-corrosive container.